[0:01]50, 100, thousands of comments came to me for this recipe. It took me a long time to learn this perfect Raj Kachori. I didn't feel like breaking it, but I'll show you how crispy and absolutely perfect it is. I can bet you that no one on YouTube has made such a perfect Raj Kachori yet. And if you try it once, you will never forget it lifelong. First, we will make the dough for Kachori, which is its hero ingredient, meaning Raj Kachori didn't get its name just like that. For this, I have taken one cup of maida and 1/3 cup of semolina, which is the normal semolina we use to make upma, also called jaada rava. You don't have to add oil, ghee, soda, salt, or anything to this, just mix it simply. Add normal water little by little and knead a soft dough here. The most special thing about Raj Kachori is that it swells up like a perfect balloon. It doesn't remain like a puri, the layers are absolutely perfect. And if you make these kachoris and keep them in an airtight container for months, they won't get soft. So, you have to knead the dough well here for about 3 to 4 minutes. The better you knead the dough here, the better our kachoris will be ready. So I have kneaded the dough, I will cover it with a wet cloth and keep it aside. Until then, we will make its stuffing. Many people might not know that Raj Kachori is stuffed, which is its main ingredient. So for this, I have taken half a cup of gram flour. I will add 1/4 teaspoon of baking soda to it. Yes, the soda here goes into the stuffing. And also add a little orange food color. If you have noticed, the color of Raj Kachori from inside is a little orange, sometimes you might have seen green, yellow also.
[2:11]If you want to add color, then add it, otherwise you can also add turmeric or skip it. But I am making it exactly like the market, that's why I have added color here. We will also make the gram flour soft here, you don't have to make anything too hard. So here we have prepared both gram flour and dough. We will cover it with a wet cloth and keep it for at least 15 to 20 minutes. Today's video might be a little long because I am explaining each step to you carefully so that whenever you make it at home, it will be a no-fail recipe, you can try it and see. If you have tried my recipe, you must know that I share 100% foolproof recipes. Now, from this gram flour dough, we will make 15 small dough balls. I have made them the size that Raj Kachori generally is. With this much dough, your 15 kachoris will be ready. Yes.
[3:07]So I had made 15 gram flour balls, and I will make 15 dough balls here. Make all of them round and well. As many gram flour balls as you make, make the same number of maida balls. Then it will be perfect, nothing will be less or more. And I would like to make a request that if you like my recipes, understand them, make them at home, and if they turn out perfect, then please subscribe to the channel. And please like the video, because when you like it, I feel very good and I make videos with more enthusiasm. Now we will stuff the gram flour. So, just like you make sattu or potato parathas, you have to make the dough like that here.
[3:50]You have to put the gram flour dough inside it and cover it well. Then let it rest for 10 minutes. After 10 minutes, take it out from the cloth, and yes, you have to keep it covered all the time. Don't leave it open at all. If it dries up, then your kachoris will not be perfect, they will not puff up. So now you have to roll it out. Just like we roll out puris, exactly like that. You can use dry maida for rolling. Now I am telling you the halwai's trick. You have to take a toothpick and make a slight hole on the top side of the puri so that its gas can escape and our kachoris do not burst at all.
[4:30]But you have to make sure not to make a hole all the way through. When the oil is hot, then put the kachori and pour oil over it so that it puffs up well.
[4:44]If it is breaking from anywhere, then there is nothing to worry about. Keep the flame on medium and make it crispy well. I will show you another kachori. Simply, you have to take the dough in the same way, apply dry flour, and do not make it too thin like paper, and not too thick either. Make a slight hole in the center. But don't make it through and through, I am saying it again and again, otherwise, the kachori will get completely spoiled. And this is important, with this, the kachoris puff up very well. You can see how well it has puffed up like a balloon.
[5:21]I myself must have made this kachori at least seven to eight times for a perfect recipe, and now it has become perfect, so I cannot help but share it with all of you. And it's also Holi time, so you all must try it and don't forget to tell me your experience. I'll tell you another trick. When the kachoris puff up well, then reduce the flame a little and then let it get a good color. If you fry it on high flame and bring out the color, then the puris will be cooked well from outside, but as soon as you take them out, they will become soft. The same thing happens with pani puri.
[6:03]Whenever you want to make it crispy, keep the flame low and then let it get a good color. Your kachoris will be absolutely perfect, just like I am showing, and you know, I don't show anything random. It is possible that you are making it for the first time, so one or two kachoris might get spoiled, but once you understand and follow step by step, not a single kachori will get spoiled. It will be perfectly puffed up like a balloon. And you can see, all my kachoris are very well puffed up. One Aviyu ate, one broke by mistake while taking it out, and you can see the rest, how good it is.
[6:44]And one was not puffed up. So I will show you that too. You can see, it is not oily at all, just like in Haldiram, it is exactly like that. I had shown it broken before also, and I will show you now also. You can also hear the sound. If you keep it in an airtight container, it will easily last for a month, it will not become soft at all. It is crispy, very perfect. Such a recipe, perhaps, no one generally tells, halwais never tell. The tricks I have told you, you probably won't find anywhere. And don't think that only one layer is crispy, both layers are crispy. I'll break this one for you, which was less puffed up, and you can see how crispy it is. Sorry, not crispy, it's crispy. Now let's make its stuffing. So I have taken these boiled chickpeas, one cup. I will add boiled potatoes, chopped, to it. Along with finely chopped onion, green chili, green coriander. Now basic spices will go, like I have added black salt. Chaat masala, roasted cumin powder, roasted chili powder, keep it a little coarse. Along with it, add one small spoon of chole masala and half a lemon juice. This chole stuffing is very good, it gets ready quickly. Mix it well. If anything is less or more, like salt, lemon, etc., then you can add it according to your taste. By the way, these chickpeas are very good, and to make Raj Kachori, you have to do a lot of preparations. So you can make kachoris one day in advance, and make all these things the next day, it will be very easy for you to make. I have made all the preparations here, like papdi, sev, sweet and sour tamarind chutney, green mint coriander chutney, boiled moong, and this sweet cold curd, in which you add dahi vada and it goes inside Raj Kachori. So let me break one more for you, because someone might think that only one or two turned out good, not the rest. But that's not the case, all of them turned out very good. So you can break the Raj Kachori from the top side well, and then place it on a plate. And then add dahi vada on top of it. It's optional, you can add it if you want, or you can add anything else according to your preference and make it. I have added the chole that I made, along with boiled moong. Be sure to add papdi, it gives a very good taste, adds crunchiness. Also add a lot of sweet cold curd, because the quantity of curd in Raj Kachori is quite high. Add spices over the curd, like black salt, chili powder, roasted cumin powder. Sweet and sour tamarind chutney, green mint coriander chutney, finely chopped green coriander, fine sev and pomegranate seeds. You can also add ginger juliennes and beetroot etc. and a very good recipe.
[9:42]So try it and see how you liked the recipe, and if you make it at home, then please, please don't forget to comment to me, I feel very good. And now it's been a long time since I made the kachori, yet you can see its crispiness is still there. So be sure to try the recipe, if you liked it, then please, I request once again, like it. I will meet you in the next video, bye-bye.
